Every summer cookout needs that one dish that everyone can’t stop scooping onto their plate. For my family, that dish has always been Crack Corn Salad. Creamy, cheesy, smoky, and bursting with the sweetness of corn, it’s one of those recipes that disappears in no time at barbecues, potlucks, or family gatherings.
This salad has it all—sweet corn, crispy bacon, sharp cheddar, and a tangy ranch dressing base that ties everything together. It’s rich, savory, and slightly addictive (hence the name!). The best part? It’s incredibly easy to make and can be prepared in advance, making it a host’s dream side dish.
If you’re looking for a quick and flavorful salad that pairs with everything from burgers to grilled chicken, this Crack Corn Salad is exactly what you need.
Why You’ll Love This Recipe
- Crowd Favorite – Creamy, cheesy, and packed with flavor.
- Make Ahead – Tastes even better after a few hours in the fridge.
- Perfect for Summer – A chilled salad that’s refreshing but hearty.
- Versatile – Works as a side dish, potluck addition, or even a party dip.
Ingredients
- 4 cups cooked corn kernels, cooled
- 1 ½ cups mayonnaise
- ½ cup sour cream
- 1 (1 oz) packet ranch dressing mix
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 2 cups shredded cheddar cheese
- 1 cup cooked, chopped bacon
- 3 green onions, chopped
- Salt and pepper, to taste
Instructions
Make the Dressing
In a large bowl, whisk together mayonnaise, sour cream, ranch dressing mix, garlic powder, onion powder, and paprika until smooth.
Add the Mix-Ins
Fold in corn, shredded cheddar cheese, bacon, and green onions. Toss until evenly combined.
Chill
Cover and refrigerate for at least 2 hours. This helps the flavors meld together.
Serve
Taste and season with salt and pepper just before serving. Garnish with extra bacon or green onions if desired.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days. Stir before serving.
- Freezer: Not recommended, as the creamy base doesn’t freeze well.
- Make Ahead: Prep the salad the night before and let it chill—this actually improves the flavor!
Tips for Success
- Use fresh corn in the summer for the sweetest flavor, or frozen corn for convenience.
- Crisp the bacon well so it stays crunchy in the salad.
- Adjust the dressing by adding more sour cream if you prefer a tangier flavor.
- Add a little jalapeño or red pepper flakes if you want some spice.
Variations
- Mexican Twist: Add black beans, cilantro, and a squeeze of lime.
- Tex-Mex: Use pepper jack cheese instead of cheddar.
- Lighter Version: Swap half the mayo for Greek yogurt.
- Party Dip: Serve with tortilla chips for a creamy corn dip!
FAQ About Crack Corn Salad
1. Can I use canned corn instead of fresh or frozen?
Yes, canned corn works! Just drain it well before using.
2. Can I make this salad the day before?
Absolutely! In fact, it tastes better after sitting for a few hours.
3. Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon works well as a lighter option.
4. Can I serve this warm instead of cold?
It’s best served chilled, but you can serve it room temp in a pinch.
5. What can I serve this with?
It pairs perfectly with grilled meats, burgers, BBQ chicken, or as part of a summer buffet spread.
Wrapping It Up
This Crack Corn Salad is the ultimate crowd-pleasing side dish. With creamy ranch, sharp cheddar, smoky bacon, and sweet corn, every bite is bursting with flavor. Whether you’re making it for a summer BBQ, a family reunion, or a potluck with friends, it’s guaranteed to be a hit.
Easy, addictive, and downright delicious—this is one recipe you’ll want to keep on repeat all summer long.
The Goods
Crack Corn Salad
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Recipes
- 4 cups cooked corn kernels cooled
- 1 ½ cups mayonnaise
- ½ cup sour cream
- 1 1 oz packet ranch dressing mix
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 2 cups shredded cheddar cheese
- 1 cup cooked chopped bacon
- 3 green onions chopped
- Salt and pepper to taste
Instructions
Make the Dressing
- In a large bowl, whisk together mayonnaise, sour cream, ranch dressing mix, garlic powder, onion powder, and paprika until smooth.
Add the Mix-Ins
- Fold in corn, shredded cheddar cheese, bacon, and green onions. Toss until evenly combined.
Chill
- Cover and refrigerate for at least 2 hours. This helps the flavors meld together.
Serve
- Taste and season with salt and pepper just before serving. Garnish with extra bacon or green onions if desired.
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